Okay, I admit pepperoni isn’t exactly the healthiest food around, but it might be my favorite pizza topping. Honestly, pizza isn’t necessarily the healthiest choice either. Homemade and with healthier ingredients it can, at least, be eaten with less guilt. Who doesn’t love pizza, right?
Pizza
Author: Recipe Renegade
Ingredients
- Pizza Dough
- 1 14.5 oz Can Diced Tomatoes
- 3 oz. (1/2 a 6 oz. can) Tomato Paste
- ½ Tablespoon Italian Seasoning
- 1 Tablespoon Evaporated Cane Juice
- ⅛ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon Himalayan Salt (ONLY if using unsalted tomatoes)
- 1½ Cups Shredded Cheddar Cheese
- 1½ Cups Shredded Mozarrella
Instructions
- Preheat oven to 425°
- Oil pan for Pizza Dough.
- Make Pizza Dough and put into pan as instructed.
- In medium-size bowl, mix together: diced tomatoes, tomato paste, Italian seasoning, evaporated cane juice, black pepper, garlic powder, onion powder, and Himalayan salt (if using salt) in a bowl.
- Evenly spread sauce onto top of pizza dough.
- Evenly sprinkle cheddar and mozarella cheeses on top of pizza.
- Add toppings of your choice.
- Bake at 425° for 25 minutes.
Notes
Do NOT use Himalayan Salt if tomatoes are salted!
This is my favorite kitchen cleaner. I use it, diluted, for my vegetables:
I think this is the best pizza I’ve ever had!